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All-In-One Pan Jambalaya

All-In-One Pan Jambalaya

Canola oil
1 (8-oz.) container of chopped onion and bell pepper mixture
4 oz. andouille sausage, finely chopped
12 oz. skinless, boneless chicken breasts, cut into bite size pieces
2 (10-oz.) cans diced tomatoes and green chiles
Tony Chachere’s Cajun Seasoning, to taste
Black pepper
2 (8.8-oz.) pouches precooked Uncle Ben’s brown rice
4 green onions, chopped
1 lemon, cut into wedges
Tabasco, optional

  1. Drizzle canola oil in bottom of large skillet over medium heat.
  2. Add chopped onion mixture and sausage. Cook until veggies are tender, stir occasionally.
  3. Season chicken with Tony Chachere and black pepper.
  4. Add chicken to skillet and cook until lightly browned, stir occasionally.
  5. Strain tomatoes but reserve ¼ of the liquid.
  6. Add tomatoes, ¼ of liquid and rice to the pan. Scraping pan with wooden spoon to loosen browned bits. Season if needed.
  7. Cover pan, reduce heat to medium-low and simmer 10 minutes, stirring occasionally.
  8. Remove pan from heat and sprinkle with green onions.
  9. Divide rice mixture evenly among 4 bowls and serve with lemon wedges and Tabasco, if desired.
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